Jalapeño Cheese Keto Bread

This Jalapeño Cheese Keto Bread is low-carb, nut-free bread option to whip up for sandwiches, a snack, or simply a side. Simply leave off the jalapeños or swap them for pepperoni or any other pizza style topping of your choice. Keto, Low carb, Gluten free

Ingredients (makes 8 servings)

4 large eggs

1/3 cup coconut flour

1 tsp gluten-free baking powder

2 heaped tbsp full-fat Greek yogurt

2 tbsp whole psyllium husks

1/2 tsp sea salt

1/2 cup shredded sharp cheddar cheese (divided)

1/4 cup diced pickled jalapeños

few sliced jalapeños for topping

Serve with homemade Marinara Sauce or Ranch Dressing (optional)

Instructions

Pre-heat the oven to 375 °F and line a baking sheet with parchment paper. In a medium bowl whisk together the eggs and Greek yogurt.

Add coconut flour, psyllium husks, salt and baking powder.

Once smooth stir in half of the shredded cheddar cheese.

Add the diced jalapeños.

Press the dough into a 2.5 cm/ 1 inch sphere on the baking sheet. Top with remaining cheese and additional jalapeños if desired.

Bake for 15 minutes or until golden and fluffy. Cut into 8 squares.

Serve warm or let it cool down (store in an airtight container in the refrigerator for up to 7 days).